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Pumpkin bread with plum-chutney

Gericht Breakfast, Main Course
Keyword pumpkin, pumpkin bread, vegan,
Vorbereitungszeit 15 Minuten
Zubereitungszeit 10 Minuten
Resting time 50 Minuten
Gesamtzeit 25 Minuten
Autor Adaeze

Zutaten

  • 1 medium-sized Hokkaido pumpkin
  • 1 baker's yeast 18 g
  • 450 g spelt flour
  • 50 g coconut flour
  • 2 tsp. curcuma powder
  • 2 tsp. sea salt
  • 3 tsp. coconut oil
  • 50 g pumpkin seeds

Anleitungen

  • Preheat the oven to 180 degrees. Remove the seeds from the pumpkin and cut into small pieces. Then simmer with a little water and 2 tsp curcuma powder for about 10 minutes until the skin is soft. Allow to cool and puree pumpkin pieces with a hand blender.
  • Mix the yeast with some water. Heat the coconut oil. Put yeast with flour, coconut flour and salt in a bowl. Add the pumpkin puree and knead everything with your hands.
  • Fold in the pumpkin seeds and cover and let the dough rest for about 40 minutes. Then knead the dough again briefly and form it into a bread. 
  • Slice the bread dough with a knife and sprinkle the bread with additional pumpkin seeds. Let everything rest for another 15 minutes. 
  • Bake the bread at 180 degrees for 10 minutes, then reduce the temperature to 160 degrees and bake for another 50-60 minutes. The bread is baked as soon as the loaf sounds hollow when knocked.